Muddy Boom - Pastry S'mores Stout - Beer Recipe - Brewer's Friend

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Muddy Boom - Pastry S'mores Stout

337 calories 38.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 24.5 liters
Post Boil Size: 21.69 liters
Pre Boil Gravity: 1.089 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 337 calories (Per 12oz)
Carbs: 38.8 g (Per 12oz)
Created: Tuesday December 8th 2020
Similar Recipes

Pastry Stout

by Lachlan

OG: 1.093 FG: 1.027 ABV: 8.7% IBU: 22

1.100
1.031
9.0%
24.5
50.0
n/a
79.41
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale $ 3.83 / kg
$ 17.24 		38 3.75 51.3%
1.50 kg Flaked Oats1.5 kg Flaked Oats $ 5.90 / kg
$ 8.85 		33 2.2 17.1%
0.50 kg United Kingdom - Chocolate0.5 kg Chocolate $ 7.50 / kg
$ 3.75 		34 425 5.7%
0.50 kg American - Caramel / Crystal 80L0.5 kg Caramel / Crystal 80L $ 4.95 / kg
$ 2.48 		33 80 5.7%
0.50 kg American - Roasted Barley0.5 kg Roasted Barley $ 7.50 / kg
$ 3.75 		33 300 5.7%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) $ 10.50 / kg
$ 5.25 		41 1 5.7%
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose $ 3.30 / kg
$ 1.65 		42 0.5 5.7%
0.28 kg German - CaraFoam0.28 kg CaraFoam $ 3.75 / kg
$ 1.05 		37 1.8 3.2%
8.78 kg / $ 44.01
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56.70 g East Kent Goldings56.7 g East Kent Goldings Hops $ 3.95 / oz
$ 7.90 		Pellet 5 Boil 60 min 24.46 100%
56.70 g / $ 7.90
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz CACAO NIBS Flavor Secondary 3 days
3 each Vanilla Beans $ 5.00 / each
$ 15.00 		Flavor Secondary 7 days
1 kg graham cookie Flavor Mash 1 hr.
3 oz Coffee Beans Flavor Secondary 3 days
3 oz marshmallows Flavor Boil 1 hr.
$ 15.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
$ 12.50 / each
$ 12.50
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 247 B cells required
$ 12.50 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Adjusted the pH of the sparge water to 5.45

Gypsum = 2
Calc. Chloride = 4
Lactid Acid = 3
Camden = 1 capsule

PH 5,45
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 68 °C 60 min
10 L Mash out Temperature -- 76 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 28.4
Mash volume with grains 33.5
Grain absorption losses -7.8
Remaining sparge water volume (equipment estimates 6.4 L) 4.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 26.8 L) 24.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20.8 L) 21.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.7 L) 20.8
Total: 32.5  
Equipment Profile Used: System Default
 
Notes

Biscuits graham (800 gr dans le mash)

Faire rôtir 2/3 de l'avoine avant de l'ajouter au mash

4 grosses guimauves + 6 guimauves déshydratées au four que j'ai mis dans le boil.

Lactose et dextrose dans le boil 15 min

Yeast Nutrent (15 min boil)

Irish moss (15 min boil)

Vanille 3 beans (7 jours Bourbon) et 7 jours avant la fin de la fermentation en DH

Café 3 once de bean (dry hop 3 jours avant la fin)

Cacao nibs 4 onces (7 jours dans rhum brun) et Dry hop 3 jours avant la fin.

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  • Last Updated: 2021-01-01 17:04 UTC